These went over very well at Primary’s March Mindful Morning, and I can happily report they were equally as delicious when I toasted them the next day for breakfast. I served mine over Forager Project’s plain cashew yogurt topped with Sunbutter and sprinkled with cacao nibs, slivered almonds, unsweetened coconut shreds, and cinnamon.
To me, Mindful Morning means so much more than getting a workout and eating a healthy breakfast. It means beginning the day with care, attention, and whole body nourishment, from the way we move to what and how we consume. It does not mean we must meditate or practice yoga every single morning for the rest of our lives in order to live mindfully. It does mean that we can choose to start off every day with a hand on our heart, an easy breath, and a reminder of our own unconditional self-love. *Insert sigh of relief here*
What does having a mindful morning mean to you?
baked pumpkin quinoa squares
free of gluten, dairy, refined-sugar, soy
makes approximately 8-12 squares
modified from A Clean Bake
ingredients
1 ¾ cup quinoa, cooked
1 ½ tsp pumpkin pie spice *[I used ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cardamom, ¼ tsp cloves, ¼ tsp ginger, ⅛ tsp turmeric, 1 pinch black pepper]
1 tbsp coconut flour [or sub ¼ cup quinoa flour]
1 pinch sea salt
3 Tbsp ground flaxseed meal
1 Tbsp maca powder [optional, for a nice vanilla flavor and superfood boost]
½-1 cup pumpkin puree *[I used ½ cup and it came out great, but the recipe called for 1 cup]
2 Tbsp maple syrup
1 large organic egg *[I used a flax egg: 1 Tbsp ground flaxseed meal whisked with 3 Tbsp warm water]
2-3 Tbsp 100% chocolate or dark chocolate bar, roughly chopped
2-3 Tbsp unsweetened coconut shreds
raw or toasted pumpkin seeds, for garnish
instructions
Preheat the oven to 350F, coat a 6″x9″ baking pan* with coconut oil or parchment baking paper.
In a large mixing bowl, combine quinoa, spices, flour, salt and dry ground flaxseed meal.
In a small mixing bowl, stir together pumpkin, maple syrup, and egg/flax egg until combined.
Stir pumpkin mixture into quinoa mixture and allow to sit for about 5 minutes.
Fold in chopped chocolate and coconut shreds with a spatula, pour batter into prepared pan and spread into an even layer/pat down well, sprinkle pumpkin seeds across the top.
Bake for 35-45 minutes or until top is golden and set.
Allow to cool completely before cutting into bars.
Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
notes
Standard 9″ loaf pan will create slightly thicker bars and require a bit more baking time.
An 8″ square pan will create slightly thinner bars and require a bit less baking time.
baked pumpkin quinoa squares
Ingredients
- 1 3/4 cup quinoa cooked
- 1 1/2 tsp pumpkin pie spice [I used ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cardamom, ¼ tsp cloves, ¼ tsp ginger, ⅛ tsp turmeric, 1 pinch black pepper]
- 1 tbsp coconut flour [or sub ¼ cup quinoa flour]
- 1 pinch sea salt
- 3 Tbsp ground flaxseed meal
- 1 Tbsp maca powder [optional, for a nice vanilla flavor and superfood boost]
- 1/2-1 cup pumpkin puree [I used ½ cup and it came out great, but the recipe called for 1 cup]
- 2 Tbsp maple syrup
- 1 organic egg [I used a flax egg: 1 Tbsp ground flaxseed meal whisked with 3 Tbsp warm water]
- 2-3 Tbsp 100% cacao or dark chocolate bar roughly chopped
- 2-3 Tbsp unsweetened coconut shreds
- raw or toasted pumpkin seeds for garnish
Instructions
- Preheat the oven to 350F, coat a 6"x9" baking pan* with coconut oil or parchment baking paper.
- In a large mixing bowl, combine quinoa, spices, flour, salt and dry ground flaxseed meal.
- In a small mixing bowl, stir together pumpkin, maple syrup, and egg/flax egg until combined.
- Stir pumpkin mixture into quinoa mixture and allow to sit for about 5 minutes.
- Fold in chopped chocolate and coconut shreds with a spatula, pour batter into prepared pan and spread into an even layer/pat down well, sprinkle pumpkin seeds across the top.
- Bake for 35-45 minutes or until top is golden and set.
- Allow to cool completely before cutting into bars.
- Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
notes
- Standard 9" loaf pan will create slightly thicker bars and require a bit more baking time / an 8" square pan will create slightly thinner bars and require a bit less baking time.
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